Bubbe's fruit soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Peaches; peeled; pitted |
| 2 | pounds | Plums; cut |
| 1 | pounds | Pears; peeled; pitted or |
| 16 | ounces | Sour cherries; pitted; canned |
| 1 | pounds | Apricots |
| 1 | cup | Sugar; Water to cover |
| 1 | tablespoon | Arrowroot OR Flour |
| 1 | cup | Water; cold |
| Sour cream; for garnish | ||
Directions
1. Place all the fruit and sugar in 6-quart pot and cover with water. Cook until fruit is tender, ½-¾ hour.
2. While fruit is cooking, mix arrowroot and water. When mixture is completely dissolved add it to soup (around 10 minutes before soup is finished). Bring to a simmer for remaining 10 minutes. CHILL NOTE: This is may read gourmet, but it is a very OLD Jewish soup and my Bubbe made it on those hot summer nights when nothing else would do. You can vary the fruits. I had forgotten about it until I had my memory jogged on one of the cruises Dad and I took.
SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on disk by ONE COMMAND SOFTWARE, 1995.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on May 26, 1998
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